This impressive pasta looks and tastes so much like fancy restaurant fare, you'll want to serve it to guests. But the recipe is so easy to prepare that you can enjoy can enjoy it just about anytime.—Carolee Snyder, Hartford City, Indiana
- 1 can (10 ounces) whole baby clams
- 1 can (6-1/2 ounces) minced clams
- 1/2 cup finely chopped onion
- 1/4 cup olive oil
- 1/4 cup butter
- 1/3 cup minced fresh parsley
- 4 garlic cloves, minced
- 2 tablespoons cornstarch
- 1/2 cup white wine or chicken broth
- 1/4 cup minced fresh basil or 4 teaspoons dried basil
- Dash pepper
- Dash cayenne pepper
- Hot cooked linguine
- Shredded Parmesan cheese
- Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
- Add reserved clams; saute 2 minutes longer.
- Combine cornstarch and reserved clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Linguine with Herbed Clam Sauce in Country Woman July/August 2005, p11
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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